Mexican Eggs With Chorizo and Beans

• 2 ounces dried chorizo, diced (about 1 small link)
• 1 medium red bell pepper, chopped
• 1 jalapeno pepper, chopped (remove seeds for less heat)
• 1 14 -ounce can no-salt-added pinto beans, drained and rinsed
• 3 scallions, sliced
• 6 large eggs plus 2 egg whites
• Kosher salt and freshly ground pepper
• 1 cup crushed baked tortilla chips (preferably low sodium)
• 3/4 cup shredded low-fat cheddar cheese (about 3 ounces)
• 2 tablespoons chopped fresh cilantro
• 1 avocado, pitted, peeled and sliced
• 2 tablespoons low-fat sour cream

1. Cook the chorizo in a large nonstick skillet over medium heat until it just begins to brown, about 3 minutes.
2. Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about 5 minutes.
3. Add the beans and half of the scallions and cook, stirring occasionally, until heated through, about 4 minutes.
4. Whisk the whole eggs and egg whites with 1/4 cup water and 1/8 teaspoon each salt and pepper in a bowl; add to the skillet and cook, stirring with a rubber spatula, until just beginning to set, about 2 minutes.
5. Add the chips, cheese, half of the cilantro, and the remaining scallions and continue cooking, stirring, until the eggs are just set, about 3 more minutes.
6. Divide the eggs among plates and top with the avocado, sour cream and remaining cilantro.
7. Photograph by Christopher Testani

chorizo, red bell pepper, pepper, salt, scallions, eggs, kosher salt, tortilla chips, cheddar cheese, fresh cilantro, avocado, lowfat sour cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mexican-eggs-with-chorizo-and-beans-recipe.html (may not work)